Ingredients:

  • 1 medium butternut squash (approx. 2 lbs), peeled and cubed into ½-inch pieces
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tsp fresh thyme leaves
  • 3 tbsp aged balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 0.33 cup extra virgin olive oil
  • 1 small shallot, finely minced
  • 5 oz baby arugula or lacinato kale
  • 4 oz goat cheese, crumbled
  • 0.5 cup dried cranberries
  • 0.5 cup toasted pecans
  • 0.5 red onion, thinly sliced

Instructions:

  1. Preheat oven to 425°F (220°C). Peel the butternut squash, remove seeds, and dice into uniform 1/2-inch cubes to maximize surface area for caramelization.
  2. Toss the squash cubes on a parchment-lined baking sheet with 2 tablespoons of olive oil, sea salt, pepper, and thyme. Spread in a single layer to avoid steaming.
  3. Roast for 18–22 minutes, tossing once halfway through, until edges are mahogany-colored and the centers are tender.
  4. Prepare the vinaigrette by combining balsamic vinegar, Dijon mustard, maple syrup, 1/3 cup olive oil, and minced shallots in a jar. Shake vigorously for 30 seconds until emulsified.
  5. Soak sliced red onions in cold water for 5 minutes to remove harshness, then drain and pat dry.
  6. In a large bowl, layer the greens, warm roasted squash, goat cheese, dried cranberries, toasted pecans, and red onions. Drizzle with dressing and toss gently just before serving.